My contribution was mini pumpkin pies. I luckily had the mini pie tins (brought for £6 each at TKMaxx) from our Come Dine with Me. I used the recipe on the Libby's pumpkin pie tins and it worked a treat, for once I avoided the urge to over spice the pies and they were very tasty served with a dollop of vanilla infused cream. For fellow Brits I sourced the Libby's pure pumpkin at Waitrose but they only stock it around this time of year.
LIBBY'S® Famous Pumpkin Pie
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
DirectionsMIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
To see more of the delicious pies and treats head over to my sister Gem's blog. In the meantime I will leave you with the full spread...
P.S Do you like the new look? Gems pimped my blog over the weekend too!